YieldsMakes 4 main-dish servings

How to Make It

Step 1
1

In a 6-quart pressure cooker over high heat, frequently stir butter, onions, and garlic until onions are limp, about 3 minutes. Add rice and stir often until it is opaque, about 3 minutes longer. Add broth, wine, and 2 cups water. Stir occasionally until mixture boils, about 4 minutes.

Step 2
2

Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 lb.); adjust heat to stabilize cooking rate. Cook 6 minutes. Release pressure quickly, running cold water over pan.

Step 3
3

Open pan. Stir in crab, parmesan cheese, and sage. Add salt to taste.

Ingredients

 1 tablespoon butter or olive oil
 3/4 cup finely chopped onions
 2 cloves garlic, minced
 2 cups arborio or medium-grain white rice
 1 3/4 cups fat-skimmed chicken broth
 1/2 cup dry white wine
 3/4 pound shelled cooked Dungeness crab
 1/2 cup finely shredded parmesan cheese
 1 tablespoon minced fresh sage leaves
  Salt

Directions

Step 1
1

In a 6-quart pressure cooker over high heat, frequently stir butter, onions, and garlic until onions are limp, about 3 minutes. Add rice and stir often until it is opaque, about 3 minutes longer. Add broth, wine, and 2 cups water. Stir occasionally until mixture boils, about 4 minutes.

Step 2
2

Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 lb.); adjust heat to stabilize cooking rate. Cook 6 minutes. Release pressure quickly, running cold water over pan.

Step 3
3

Open pan. Stir in crab, parmesan cheese, and sage. Add salt to taste.

Dungeness Crab Risotto
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